LOWER SODIUM Mississippi Chicken🍗Healthier WW Crock-Pot Mississippi Chicken- Weight Watchers Recipe!

cream of chicken soup

🥗Healthier: homemade cream of chicken

💰Cheaper: cream of mushroom soup

Cream of mushroom is often less expensive and can still provide creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

Prepare the ingredients for the lower sodium Mississippi chicken recipe.

Make a homemade ranch seasoning mix by combining 2 tbsp dried parsley, 1 tsp granulated garlic, 1 tsp dried basil, 1/2 tsp black pepper, 1 tsp minced onion, and 1 tsp dried dill in a bowl and whisk together.

In a microwave-safe container, mix 1 tsp Better Than Bouillon roasted beef base with 1 cup of water and heat until the bouillon melts.

Spray the crock pot with cooking spray.

Lay the 3 lb boneless skinless chicken breasts in the bottom of the crock pot.

Pour the melted bouillon mixture over the chicken breasts.

Add 1 tbsp coconut aminos on top of the chicken.

Sprinkle the homemade ranch seasoning mix over the chicken.

Dot the top of the chicken with 2 tbsp light butter spread.

Add 8 pepperoncini peppers on top of the mixture.

Cover the crock pot with the lid and set it to low for about 6 hours (or high for about 4 hours), cooking until the chicken reaches an internal temperature of 165°F.

After 6 hours, check the chicken's temperature to ensure it is over 165°F.

Remove the chicken from the crock pot and shred it using two forks.

Return the shredded chicken to the crock pot and stir it in with the juices.

Serve the Mississippi chicken with cauliflower rice for a low-carb option.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens